May 3, 2024

Exploring the Cuisines of the Himalayas

 

View of the Himalayas


In my GMS724: Management of International Enterprise, Professor Adekunle presented various cases of food culture, exploring topics such as the significance of proximity to food sources, the importance of transparency in food production, and the challenges of achieving certifications. The case studies brought an increased awareness of where food comes from and how it ends up at our tables. At the end of the term, I had the pleasure of sharing with Professor Adekunle one of Nepal’s classic dishes, momos. Momos are a type of steamed dumpling, with the wrapper made of flour and water and the filling made with minced meat (chicken, pork, buffalo), vegetables, and spices, and served with a tomato-based sauce (“chutney”). However, an iconic dish like momo does not originate from Nepal; rather, it was adapted from Tibet and China, where a similar style of dumplings is consumed every day and all over.

Culinary Traditions Shaped by Geography

Nepal’s status as an agricultural nation is deeply intertwined with its diverse terrain. The fertile plains of the Terai region are ideal for growing rice, wheat, and other grains. The hillsides support crops like vegetables, millet, and maize. In the high-altitude regions of the Himalayas, enduring crops like barley, buckwheat, and potatoes thrive despite unforgiving conditions. The diverse terrain not only provides a wide range of ingredients and sustenance but also influences traditional culinary techniques. Cooking methods vary by region; in high-altitude regions such as the Himalayas, where firewood is scarce, steaming and boiling are common cooking techniques, evident in dishes like momo and thukpa (chicken noodle soup). In contrast, in the Terai, where fuel is easily accessible, grilling and frying are popular methods, as seen in dishes like sukuti (dried meat) and bara (fried lentil patties).

Chilli momo


Homemade Creations and Regional Specialties

While Nepali cuisine has been enriched by influences from neighboring countries, it also boasts a wealth of dishes that are uniquely Nepali in origin, made from ingredients and practices local to the region. Examples include dal bhaat (rice and lentil soup served with various sides), sel roti (rice flour doughnuts), dhindo (porridge made from ground cornmeal, millet, or buckwheat), and gundruk (a classic dish made with fermented leafy vegetables).

Materials and Methods in Nepali Kitchens

Additionally, Nepal’s culinary tapestry is shaped by the materials and methods used for cooking. Traditional clay pots and vessels are commonly used in rural areas for slow-cooking stews, soups, and rice dishes, enabled by the gentle and even heat distribution. Copper utensils are widely preferred due to their heat conductivity and the perceived Ayurvedic health benefits, with many homes using copper gagri to store water. Copper and brass are both culinarily and culturally significant, used in both cooking and religious practices. Lastly, cast iron vessels such as the Karahi are widely used due to their perceived health benefits of fortifying the foods with iron.


Various cookware, from left to right (top row): amkhora (brass pot for drinking from), cast iron karahi, brass karahi, bhaddu (cooking pot), brass kasoudi (cooking pot), ketli (kettle), copper kasoudi, pictured at the International Mountain Museum in Pokhara, Nepal. Bottow row (left to right): copper bhaddu, cast iron karahi


Bridging Borders Through Food

Nepal’s rich agricultural heritage and diverse terrain, from the rugged peaks of the Himalayas to the fertile flatlands of the Terai, have long played a central role in shaping its vibrant culinary traditions. This varied geography not only dictates the types of ingredients available but also influences the methods of cultivation and cooking techniques used by citizens. Additionally, Nepal’s proximity to neighboring nations like China, Tibet, India, and Pakistan has resulted in a fascinating fusion of flavors and culinary traditions, leading to a diverse array of dishes that reflect the nation’s tapestry. This culinary diversity underscores how ideas and methods seamlessly move between borders, creating a common language of food. Moreover, Nepal’s position at the crossroads of Asia has facilitated a rich array of culinary influences from neighboring countries, such as the adoption of staple dishes like momo (dumplings), thukpa (noodle soup), and chow mein (stir-fried noodles) from Tibet and China, as well as popular dishes like samosas (potato-filled pastry) and chicken tikka masala (also the national dish of the United Kingdom) from India. These culinary borrowings underscore the cultural interconnectedness of the region and the adaptability of Nepali cuisine, reflecting the flow of ideas and practices across borders, driven by trade, travel, and globalization on a global scale.

Ichhya Thapa

Undergraduate Research Assistant, ECVOntario

Global Management Studies & Psychology Student|TMU|Canada.

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April 8, 2024

Behind the Aroma Podcast Notes for Season 02 Episode 06: Spices

 



Bibliography


Adekunle B. International Economics lecture notes, Global Management Studies, Toronto Metropolitan University.

 

Adekunle, B., & Kajumba, C. (2021). Social media and Economic Development: The role of Instagram in developing countries. In Advances in theory and practice of emerging markets (pp. 85–99). https://doi.org/10.1007/978-3-030-70538-1_6

 

Alonso, G. L., Zalacaın, A., & Carmona, M. (2012). Saffron. In Handbook of Herbs and Spices (2nd ed., Vol. 1, pp. 469–498). Woodhead Publishing Series in Food Science, Technology and Nutrition. https://doi.org/10.1533/9780857095671.469


Avalle, A. (2022, November 13). What is nutmeg, and how do I cook with it? Bon Appétithttps://www.bonappetit.com/story/what-is-nutmeg#:~:text=According%20to%20Frisch%2C%20harvesting%20mace,sizable%20seed%20that%20it%20surrounds

 

Billing, J., & Sherman, P. W. (1998). Antimicrobial Functions of Spices: Why Some Like it Hot. The Quarterly Review of Biology73(1), 3–49. https://doi.org/10.1086/420058


Boroja, T., Katanić, J., Rosić, G., Selaković, D., Joksimović, J., Mišić, D., Stanković, V., Jovičić, N., & Mihailović, V. (2018). Summer savory (Satureja hortensis L.) extract: Phytochemical profile and modulation of cisplatin-induced liver, renal and testicular toxicity. Food and Chemical Toxicology118, 252–263. https://doi.org/10.1016/j.fct.2018.05.001


Burlap & Barrel. (n.d.). Grains of Paradise. Burlap & Barrel. https://www.burlapandbarrel.com/products/grains-of-paradise

Business Insider India. (2021, October 6). Why Ceylon Cinnamon Is So Expensive | So Expensive [Video]. YouTube. https://www.youtube.com/watch?v=DzOcZlmeaH0

Cartwright, M. (2021, June 9). The Spice Trade & the Age of Exploration. World History Encyclopedia. Retrieved January 16, 2024, from https://www.worldhistory.org/article/1777/the-spice-trade--the-age-of-exploration/

 

Decann, L. (2023, March 28). Unlocking the Secrets of Mace Spice: a comprehensive guide to history, benefits, and uses. Spicy Organichttps://spicyorganic.com/blogs/news/unlocking-the-secrets-of-mace-spice-a-comprehensive-guide-to-history-benefits-and-uses

 

Dewasiri, N.R., Wagenaar, L.J., Uyangoda, J. (2020). Historical, Ethno-Botanical and Social Aspects of Cinnamon Cultivation in Sri Lanka. In: Senaratne, R., Pathirana, R. (eds) Cinnamon. Springer, Cham. https://doi.org/10.1007/978-3-030-54426-3_2

 

Filippone, P. T. (2022, April 18). Nutmeg and Mace History. The Spruce Eats. https://www.thespruceeats.com/nutmeg-and-mace-history-1807632

 

Freedman, P. (2009). Out of the East: spices and the medieval imagination. Choice Reviews Online46(07), 46–4067. https://doi.org/10.5860/choice.46-4067

 

Haas, B. (2020, May 18). What is Mace Spice? The Spice House. https://www.thespicehouse.com/blogs/news/what-is-mace

 

Hancock, J. F. (2022). World Agriculture Before and After 1492: Legacy of the Columbian Exchange. Springer Nature.

 

Heikenfeld, R. (2020). Herbes De Provence Honey Recipe. Countryside & Small Stock Journal, 29.

 

How Did Nutmeg Cause Wars In Indonesia? (K. Humble [Absolute History], Interviewer). (2020, June 5). [Video]. YouTube. https://youtu.be/bovUA3haHgk?feature=shared

 

Ilić, N., Schmidt, B. F., Poulev, A., & Raskin, I. (2010). Toxicological evaluation of Grains of Paradise (Aframomum melegueta) [Roscoe] K. Schum. Journal of Ethnopharmacology127(2), 352–356. https://doi.org/10.1016/j.jep.2009.10.031

 

Loizzo, M. R., Di Lecce, G., Boselli, E., Bonesi, M., Menichini, F., Menichini, F., & Frega, N. G. (n.d.). In vitroantioxidant and hypoglycemic activities of Ethiopian spice blend Berbere. International Journal of Food Sciences and Nutrition62(7), 740–749. https://doi.org/10.3109/09637486.2011.573470

 

MACE: Overview, uses, side effects, precautions, interactions, dosing and reviews. (n.d.). https://www.webmd.com/vitamins/ai/ingredientmono-1530/mace

 

Nunn, N. (2021). History as Evolution. In A. Bisin & G. Federico (Eds.), The Handbook of Historical Economics (pp. 41–91). Academic Press. https://doi.org/10.1016/B978-0-12-815874-6.00010-1

 

Nunn, N., & Qian, N. (2010). The Columbian Exchange: A History of Disease, food, and ideas. Journal of Economic Perspectives24(2), 163–188. https://doi.org/10.1257/jep.24.2.163

 

Nutmeg, mace and cardamons (HS: Nutmeg,) Product Trade, Exporters and Importers | The Observatory of Economic Complexity. (n.d.). The Observatory of Economic Complexity. https://oec.world/en/profile/hs/nutmeg-mace-and-cardamons

 

Rai, R. (2000). Curry, curry, curry. Penguin UK.

Rare Seeds. (n.d.). Berbere Paste. Rare Seeds. https://www.rareseeds.com/ethiopia-berbere

Rema, J., & Krishnamoorthy, B. (2012). Nutmeg and mace. In Handbook of Herbs and Spices (2nd ed., Vol. 1, pp. 399–416). Woodhead Publishing Series in Food Science, Technology and Nutrition. https://doi.org/10.1533/9780857095671.399


Salloum, H. (2011, July). Exotic spices of history and romance. Countryside & Small Stock Journal95(4), 83-85.

 

Senaratne, R., & Pathirana, R. (2021). Cinnamon: Botany, Agronomy, Chemistry and Industrial Applications. Springer Nature.

 

Simion, T. (2018). Kosso (Hagenia abyssinica (Bruce) J.F.Gmel.) Genetic Resource. Agricultural Research & Technology16(3). https://doi.org/10.19080/artoaj.2018.16.555987

 

Spice Advice. (2020, October 28). Macehttps://spiceadvice.com/encyclopedia/mace/#:~:text=Mace%20is%20indigenous%20to%20the,by%20the%20Dutch%20in%201602

 

Spices; mace exports by country |2021. (n.d.). https://wits.worldbank.org/trade/comtrade/en/country/ALL/year/2021/tradeflow/Exports/partner/WLD/product/090820

 

The Economist. (2023, November). How to stop Turmeric from killing people. The Economisthttps://www.economist.com/leaders/2023/11/02/how-to-stop-turmeric-from-killing-people

 

Tilda. (2022, April 25). A guide to Macehttps://www.tilda.com/blog/ingredient-guide/a-guide-to-mace/

 

Van Der Veen, M., & Morales, J. (2015). The Roman and Islamic spice trade: New archaeological evidence. Journal of Ethnopharmacology167, 54–63. https://doi.org/10.1016/j.jep.2014.09.036

 

Vasavada, M. N., Dwivedi, S., & Cornforth, D. P. (2006). Evaluation of garam masala spices and phosphates as antioxidants in cooked ground beef. Journal of Food Science71(5). https://doi.org/10.1111/j.1750-3841.2006.00039.x

What Is This The Most Expensive Spice In The World? (K. Humble [Absolute History], Interviewer). (2020, June). [Video]. YouTube. https://www.youtube.com/watch?v=nJxsY5g2g7Q

Where Pepper & Cinnamon Came From (K. Humble [Absolute History], Interviewer). (2020, May 29). [Video]. YouTube. https://www.youtube.com/watch?v=eizn25JZTSA

Yalew, A. W. (n.d.). The Ethiopian energy sector and its implications for the SDGs and modeling. Renewable and Sustainable Energy Transition. https://doi.org/10.1016/j.rset.2022.100018

To listen to this episode: https://spotifyanchor-web.app.link/e/9efLT9xcDIb

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March 11, 2024

Cup of Excellence: The Journey of the Perfect Sip

 

Assortment of Single Origin Coffees (Planet Bean, Guelph)


 

I would not call myself a coffee fanatic, yet it has become a regular part of my routine ever since I began working on my research paper. Gradually, coffee transitioned from a simple morning ritual to an energy companion in my quest for catching ideas and focus. It became the backdrop against which my ideas grew, offering clarity and inspiration amidst the chaos of thoughts.

 

My journey with coffee was mostly manifested by the convenience of instant varieties until one of my mentors introduced me to the intricate world of single-origin coffees. The term "Single-origin coffee" was new to me, which refers to coffee sourced exclusively from a single location, as opposed to blends from various places. This was my first experience trying two distinct coffees from different regions: Las Numbes from Costa Rica and Ethiopian Yirgacheffe from Ethiopia. The Ethiopian Yirgacheffe coffee seemed somewhat intense flavor profile, with nutty, bitter, and astringent notes, in contrast to the Las Numbes coffee. This experience allowed me to taste the unique flavors and qualities inherent to these specific coffee sources.

 

Ethiopian Dark Sidamo: Served in a Mug


In a world where digital connectivity flourishes yet personal bonds often wither, a simple invitation to "Let's get coffee” shines as a ray of hope. It offers an entrance into the tapestry of dialogue, a call to forge real connections over cups filled with warmth. The reason for visiting a coffee shop extends beyond just drinking coffee or savoring its taste. It encompasses a range of intangible elements like the environment, quality of service, a space for relaxation or de-stressing, a setting favorable to work, business dealings, and social meetings. These aspects collectively contribute to the coffee shop experience. An intriguing aspect that I have noticed that enhances the coffee experience is the importance of presentation and the choice of serving cups or mugs. The shape, color, and size of these pots vary to complement the specific variety of coffee being served, adding an extra dimension to the overall coffee delight.

 

The art of preparing specialty coffee is a tribute to the detailed and intense process of creating the ultimate brew.  The practice, which I refer to as "Coffee Craft," embodies more than just the act of making coffee, transforming beans into a delightful experience. This process encompasses everything from harvesting and drying to the final roasting stage. When the coffee beans are harvested, dried, and prepared for roasting, they possess a greenish-olive color like that of a pumpkin seed. At the packaging level or in cafes, coffees are often categorized by their roast levels: "light," "medium," or "dark." These classifications go beyond just the visual aspect of the brewed coffee. They indicate the duration of the coffee beans spent inside the hot roaster. The more time beans spend in the roaster, the darker they become, this process is referred to as caramelization, which profoundly influences the flavor profile. Initially, 20 grams of medium-roasted coffee beans for each variety are ground. Then, hot water is poured over the coffee grounds. The coffee is then extracted through a filter. An interesting phenomenon occurs when hot water first contacts the coffee grounds in the filter, resulting in a "Bloom." This Bloom is caused by the release of carbon dioxide (CO2) from the coffee grounds. Properly extracted coffee boasts a rich and aromatic taste.

 

Coffee Bloom 

 

I truly enjoyed this coffee exploration journey. It was such an enlightening experience for me. The concept of Third Wave Coffee has the potential to significantly influence the supply chain, benefiting both the coffee farmers and retailers. The act of consuming coffee could leave a profound impact on creating value for the farmers involved. This insight made me think that buying coffee is beyond merely enjoying a brew. This shift in outlook has led me to view consuming coffee as a chance to make a positive impact on the lives of those who bring it to our cups.

 

Mahbuba Airin

Graduate Student, CDE | ECVOntario

SEDRD, University of Guelph

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